Creamed Corn
  • ¼ cup finely diced bacon (about ½ thick slice)
  • 3 tablespoons butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon chili powder
  • 6 ears of corn, stripped
  • 1 TB flour
  • 2 cups half and half
  1. Heat a large skillet over medium heat and add the diced bacon. Cook until the bacon fat is rendered and the bacon begins to brown.
  2. Add butter, shallot, and garlic cloves and cook until soft, then add the chili powder and corn and stir. Sprinkle the corn with the flour, then cook for 2-3 minutes, stirring frequently to distribute the flour evenly.
  3. Add the half and half, one cup at a time, stirring between additions. Then reduce the heat to medium-low and simmer for 20-25 minutes, until the cream is thickened and you are ready to serve. Make sure to check on the corn frequently and stir often to make sure it's not sticking to the bottom of the pan.
Recipe by The Taste Edit at